Blueberry Compote
This Blueberry Compote recipe is an incredibly easy blueberry sauce that tastes amazing on pancakes, cheesecake, cake, yogurt, pie , ice cream and scones.
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What is Compote?
Compote is a chunky sauce that is made of fruit stewed in juice, wine or syrup. It can either be sweet or savory and served warm or cold. Most often you will find compote served alongside dessert or breakfast.
Blueberry Compote vs Blueberry Syrup
Blueberry Compote and blueberry syrup are very similar to one another but with one main difference. The compote is chunky and the syrup has a smooth consistency. The smooth consistency is achieved by mashing the blueberries while cooking and then straining to remove the blueberry solids.
Ingredients Needed
- Fresh or Frozen Blueberries (2 cups)
- Granulated Sugar (1/2 cup)
- Water
- 1 lemon
How to Make Blueberry Compote
- In a heavy bottomed sauce pan bring sugar and water to a boil until sugar has melted.
- To the pan add blueberries, zest of 1 lemon and 1 tablespoon of lemon juice.
- Bring to a simmer over medium heat.
- Stirring occasionally simmer until blueberries have burst and sauce begins to thicken, about 10-12 minutes.
- Let cool to room temperature. The sauce will thicken as it cools.
Serving Suggestions
Not only is this Compote easy to make, there are also so many wonderful ways to enjoy it. However, it is so tasty that eating it by itself is a treat in and of itself. Here are some of the best companions for this Compote.
- Vanilla or Lemon Custard Ice Cream
- Waffles
- Italian Lemon Pound Cake
- Pancakes
- Vanilla Yogurt or Greek Yogurt
- Oatmeal
- Toast
- On a Charcuterie Board
- Lemon Scones
- Lemon Bundt Cake or Lemon Blueberry Bundt Cake
- Old Fashioned Cream Cheese Pie
- Lemon Cheesecake
Variations
- Instead of water use orange juice and orange zest instead of lemon.
- Add fresh chopped mint the last few minutes of simmering.
- Use 1 teaspoon of vanilla extract or vanilla bean instead of lemon.
- Replace the water with orange liqueur, lower the sugar down to 1/4 cup and eliminate the lemon juice and zest.
- Add 1/2-1 teaspoon of cinnamon. Also 1/8 teaspoon of cardamon and nutmeg.
- 1 teaspoon of almond extract in place of the lemon would also be delicious.
Sugar Alternatives
Honey, brown sugar and maple syrup can easily replace the regular granulated sugar in equal parts. It is important to note however, powdered sugar should not be used for this recipe. Powdered sugar contains cornstarch which will cause the compote to become too thick.
For a lower sugar compote replace the sugar with 2 tablespoons of honey and use 2 tablespoons of water. Keep the other ingredients the same.
Frequently Asked Questions
Can this Compote be made in 5 minutes?
Maybe not 5 minutes but very close. To do so add all the ingredients to the pan at the same time and place the saucepan over medium/high heat. Bring to a boil until the blueberries burst and thicken making sure to stir frequently to ensure it does not scorch.
I do not recommend this method unless you are able to stand over the saucepan the entire time.
Why add lemon zest and juice?
Lemon zest brightens up the flavor of the blueberries and the acid from the lemon juice compliments the sweetness of the berries.
How should this Compote be stored and how long will it last?
Once the compote has cooled to room temperature, place in an airtight container and store in the refrigerator for up to two weeks.
For freezer storage, place in an airtight freezer container or bag. This Blueberry Compote will last for about 3 months in the freezer. When ready to use simply defrost in the refrigerator overnight.
Blueberry Compote
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 cups blueberries *either fresh or frozen
- 1 lemon zested
- 1 tablespoon lemon juice
Instructions
- In a heavy bottomed sauce pan bring sugar and water to a boil until sugar has melted.
- To the pan add blueberries, zest of 1 lemon and 1 tablespoon of lemon juice.
- Bring to a simmer over medium heat.
- Stirring occasionally simmer until blueberries have burst and sauce begins to thicken, about 8-12 minutes. See Note #1 Below
- Let cool to room temperature. The sauce will thicken as it cools.
You were so right! This recipe was very easy to make. I had made your Italian Lemon Cake and decided at the last minute to add this blueberry compote on top of the cake slices. It was so pretty and delicious.
That sounds absolutely amazing! Thank you so much for the idea!!
Thank you for showing me how to make my first blueberry sauce. It was quite easy. It looks like its supposed to. It tastes great. Cant wait for it to cool and thicken, so I can post a photo. Aloha, from Oregon
That is wonderful to hear. I hope you enjoy!
Just curious, while the compost is still warm, this can go into a mason jar to cool, correct
Yes, you can transfer the warm blueberry compote into a mason jar to cool. Just make sure to leave some space at the top of the jar to account for any expansion as it cools. If the jar hasn’t been sanitized for canning, treat the compote as perishable. Store it in the refrigerator and consume within a week for optimal safety, as proper sanitization is crucial for extended shelf life.
This blueberry compote was perfect over pancakes. Definitely a keeper.
Best blueberry compote recipe I have ever tried!
You made my day Heather! Thank you so much!
Does this recipe work with dried blueberries?
Hello. This is a great question. Dried blueberries are more concentrated in flavor and sweetness compared to fresh or frozen blueberries. Because of this there would need to be some tweaking of ingredients. Unfortunately, I have not perfected using dried blueberries so I don’t have that insight right now. I apologize.
what to do if I don’t have lemon for zest, but do have lemon juice?
Hi Cherryl. If you don’t have lemon zest but do have lemon juice, you can absolutely still make this recipe. Lemon zest will add a unique brightness but the compote will still taste amazing without it. Simply eliminate the zest and keep the other ingredients the same.
I would love to hear how it turns out and I hope you enjoy!
Delicious! Family loved it!
I am so happy to hear! Thank you so much Patty for taking the time to make the recipe and coming back to comment. I very much appreciate it!
Can I freeze this ?
Absolutely, blueberry compote can be frozen and it actually freezes quite well. Once the compote has cooled to room temperature, divide it into portions suitable for future use. For freezer storage, place the portions in airtight containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. Label with the date of freezing; it will last for about 3 months. When ready to use, simply defrost in the refrigerator overnight or gently heat on the stovetop. Freezing may slightly alter the texture, but the flavor will remain delicious.
Can Monk Fruit Stevia be used in place of the sugar?
Hi Cindy. Yes, you can use Monk Fruit Stevia in place of sugar for blueberry compote, but adjust the amount as it’s much sweeter and add a thickening agent like cornstarch to maintain the compote’s texture. Start with a small amount of Monk Fruit Stevia and gradually adjust to taste. I apologize that I don’t have the precise amounts.